Recipes — SNACKS

SHELLS WITH LEEKS, PEAS, PROSCIUTTO AND RICOTTA

SHELLS WITH LEEKS, PEAS, PROSCIUTTO AND RICOTTA 0

Meanwhile, place remaining prosciutto on a parchment-lined baking sheet and bake at 350 F until browned and crispy. Crumble and sprinkle over the pasta once it is baked.

- Le Creuset 

MEDITERRANEAN CORNBREAD CAPRESE SKILLET

MEDITERRANEAN CORNBREAD CAPRESE SKILLET 0

Each year as a part of the National Cornbread Festival, Lodge sponsors the National Cornbread Cook-Off, a contest for the best main dish cornbread recipe. This recipe by Judy Armstrong of Prairieville, Louisiana won second place in the 2014 Cook-Off.

- Recipe from Lodge Copyright © 2017.

MOON BREAD

MOON BREAD 0

This cornbread recipe has been in the Lodge family for decades. We love it because the addition of creamed corn keeps the cornbread moist and prevents it from drying out. We made this recipe on the day of the total eclipse in August of 2017, planted a flag in it, and affectionately nicknamed it moon bread!

- Recipe from Lodge Copyright © 2017.

CARAMEL APPLE CRUMB PIE

CARAMEL APPLE CRUMB PIE 0

Place all of the ingredients for the crust, except the water, in a bowl and put in the freezer for 10 minutes.

- Recipe from Le Creuset Copyright © 2017.

CHICKEN SATAY WITH CHARRED PLUM COMPOTE AND CASHEW PESTO

CHICKEN SATAY WITH CHARRED PLUM COMPOTE AND CASHEW PESTO 0

Slice chicken thighs into 2-inch strips, about 3 to 4 per thigh. Mix together yogurt and remaining ingredients. Pour over the chicken and mix well. Cover, chill and marinate at least 2 hours or overnight.

- Recipe from Le Creuset Copyright © 2017.

PAN-FRIED NOODLES AND SHRIMP

PAN-FRIED NOODLES AND SHRIMP 0

Cook rice noodles in boiling water according to package directions. Drain well and toss with 1 tablespoon vegetable oil to keep separated. Trim and wash the bok choy, then slice into 1-inch pieces.

- Recipe from Le Creuset Copyright © 2017.

Sale

Unavailable

Sold Out